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Blend yeast with sugar and 60 ml of the warm water in a small bowl.
Stir to dissolve.
Sift flour into medium mixing bowl and make a well in the center.
Pour remaining water, salt and yeast mixture into well.
Stir with mixing spoon until well blended.
Use whisk to remove any lumps.
Cover bowl with kitchen towel and let rise for 1 hour in warm place.
The batter will expand and the surface will become bubbly.
2. Heat a heavy frying pan over medium heat and lightly grease with oil.
While pan is heating, beat the batter a little bit with a whisk.
If batter is too thick, add a few extra tablespoons of water. Using a measuring cup, pour 60 ml of batter to make one pancake. Using the measuring cup spread the batter into a circle.
Pancakes should be approximately 10 cm wide. Bubbles will start to form on the top. Pancake is done when the top becomes dry.
Cook on one side only. Place finished pancakes browned side down on a clean dish towel to cool. Stack on a plate and cover until ready to use.
Stuffing the pancakes
Combine nuts, sugar and cinnamon.
Fold a pancake in half (cooked side on the outside). Pinch at the corners to make a pocket. Spoon approximately 1 tablespoon filling into the pancake. Bring edges together and pinch firmly all around to form a crescent. Arrange in one layer on a shallow baking pan. At this point, the stuffed pancakes can be covered and set aside for several hours until time to bake.
Preheat the oven at 180°C. Brush the stuffed pancakes on both sides with melted clarified butter and bake. For softer pancakes, bake for 15 minutes on each side and 10 minutes for crispier ones.
To make the sugar syrup: Bring water and sugar to a boil until sugar is completely dissolved. Cool to room temperature.
While still hot, briefly dip the stuffed pancakes one by one into the sugar syrup. Arrange on a serving platter and serve warm with extra sugar syrup on the side.
